Distinctive culinary contributions are offered by Middle Eastern cooks, namely in their vegetable and meat combinations and in their delicious pilafs. In this dish, there is a pleasant mingling of flavors - meat, eggplant, green pepper and tomatoes. For 4 servings you will need:

1 eggplant, unpeeled
3 tomatoes, diced
1 green pepper, sliced
Salt & black pepper
2 tbsp. butter
1/2 c. boiling water

FILLING:

1/2 lb. ground beef
2 tbsp. minced parsley
2 tsp. tomato paste
2 sm. cloves garlic, minced or pressed or 1/4 tsp. garlic powder
3/4 tsp. paprika
3/4 tsp. salt
1/4 tsp. allspice
1/4 tsp. black pepper
2 tbsp. water

1. Wash and trim the eggplant. Cut into quarters. Make crosswise cuts 3/4 inch apart but do not cut through the eggplant. Set aside.

2. Mix together the filling ingredients until well combined. Stuff meat into eggplant pockets.

3. Spread the tomatoes in the bottom of an oiled baking dish. Arrange stuffed eggplant on top along with the green pepper strips. Sprinkle with salt and black pepper. Dot with butter. Pour in boiling water.

4. Cover with foil. Bake at 350 degrees for 40-50 minutes or until eggplant is tender and meat is done.

Tips: Another way to prepare this recipe would be to place diced tomatoes, cubed eggplant and green pepper strips in baking dish. Form meat into patties and place on top. Add seasonings, butter and boiling water. Cover and bake as directed.

Good served with: Rice or bulgur pilaf, baklava for dessert. For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients.